Cassis Jelly
Submitted by HiggsSK
A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
60 minThis jelly glows like a garnet in the jar and tastes like autumn bottled up. Crème de cassis brings a sophisticated blackcurrant depth that mingles with tart cranberry-apple juice and a squeeze of lemon.
It sets up beautifully with liquid pectin in just minutes, and you can either water-bath can it for the pantry or stash it in the fridge for up to six weeks.
Spread it on warm toast, spoon it over brie, or glaze a roast with it. This is the kind of homemade preserve that makes people ask for the recipe before they’ve finished chewing.
Kitchen Tips
- Stir constantly while bringing the mixture to a boil. Sugar scorches fast on high heat and will turn your jelly bitter.
- Boil for exactly 1 minute after adding the pectin. Longer and the jelly can set too firm; shorter and it may not gel properly.
- Skim the foam immediately after removing from heat for the clearest, most jewel-like jars.
- Sterilize your jars right before filling. Hot jelly into hot jars prevents cracking and ensures a good seal.
Ingredients
Directions
Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat.
Bring to a boil, stirring constantly.
Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil.
Boil for 1 minute.
Remove from heat and skim off foam with metal spoon.
Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
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